rhubarb sauce
One spoonful of this and my dad said, "This tastes exactly like Grandma's farm!"
Last spring, I found myself with an abundance of ruby-red rhubarb stalks from my garden. While most people immediately think "pie," I wanted something simpler that would showcase rhubarb's unique tartness while still being versatile enough to use in multiple ways. That's when I remembered my grandmother's famous rhubarb sauce that she'd serve over vanilla ice cream on warm evenings on her front porch.
The beauty of this sauce lies in its simplicity. With just a handful of ingredients, the natural flavor of the rhubarb really shines through. The stalks break down into this gorgeous pink mixture that thickens naturally as it cools. I love controlling the sweetness level—adding just enough sugar to take the edge off the tartness without masking that distinctive rhubarb flavor. A touch of cinnamon and vanilla rounds everything out perfectly, adding warmth and depth to each spoonful.
When I served it over vanilla ice cream at Sunday dinner, my dad took one bite and immediately looked up with wide eyes. "This tastes exactly like the sauce your grandma used to make on the farm," he said, reaching for another spoonful. Since then, I've discovered it's incredibly versatile—amazing on pancakes, stirred into yogurt, or even as a topping for grilled pork chops. I've started keeping a jar in the fridge at all times during rhubarb season.
Ready to capture the essence of spring in a jar? Click below for my grandmother-inspired rhubarb sauce recipe that's ready in just 15 minutes and will have you finding excuses to put it on everything. Once you try it, store-bought fruit sauces will never compare!